We believe in using natural ingredients to be as healthy as possible. We believe you can treat pain and disease without relying on addictive drugs.
We recommend you to turn to natural antibiotics to fight milder infections. To do it properly, however, it’s important to understand what types of natural antibiotics there are and what they actually do.
Choosing and Using A Natural Antibiotic
Antibiotics can fight bacteria, fungi, and some parasites, but not viruses. That’s why doctors won’t prescribe you antibiotics for a viral infection such as flu. And you shouldn’t attempt to use natural antibiotics to fight viruses - they will simply do nothing for you.
Natural antibiotics are divided into two main groups:
Antibacterials
Antifungals
While medicinal antibiotics are usually designed to do both, nature’s variety usually has pretty specific functions.
Before you continue reading; Worried About Flu Season? Read our blog post on Hydroxychloroquine here!
Natural Antibacterials
Antibacterials are used against E. Coli or Salmonella, Helicobacter pylori (H. pylori), ear infections, strep throat, or wound infections.
Ginger Root extract
Habenero Peppers
Garlic extract
Natural Anti-Fungals
Anti-fungals are used against candida albicans overgrowth, athlete’s foot, skin rashes or yeast infections.
Echinacea root extract
Apple Cider Vinegar
Ginger extract
Raw honey extract
For treating a specific condition, these ingredients are usually available in supplement or tincture form. Be sure to see your medical practitioner to get the right dose.
You can also consider eating these natural antibiotic foods along with your daily diet in order to help with prevention.
You are welcome to try these recipes to get started:
Apple Cider Vinegar Vinaigrette -Preventive
Ingredients:
3/4 cup organic olive oil
¼ cup apple cider vinegar
1 tbsp Sea Salt
2 tbsp honey
1 tbsp dried basil
½ cup fresh or frozen red raspberries
¼ cup water
Instructions:
Place all ingredients in a blender and blend until desired consistency is reached.
Store extra dressing in the refrigerator for up to 2 weeks.
Powerful Honey-Garlic -Preventive
Ingredients:
1 head of organic garlic, peeled
Unpasteurized liquid honey
1 sprig fresh thyme (optional)
3-6 fresh rosemary needles (optional)
Instructions:
Peel each garlic clove and use the back of your knife to slightly crush each clove, then peel off the paper shell.
Place the activated garlic into your jar with fresh herbs (if using) and cover with enough honey to completely cover and submerge, leaving at least 3 inches of space from the top, as during the fermentation process the honey will expand and can bubble over.
Screw or snap on the lid of the jar and let it hang out in your cupboard for 3-5 days. Place a plate underneath the jar to catch any overflow.
You will be infusing the benefits of the garlic into the honey and the garlic will absorb some sweetness from the honey.
After 3-5 days, place in the refrigerator to keep fresh throughout the season.
Consume 1-2 cloves daily, as needed
Flip the jar upside down daily to re-saturate and submerge the garlic if you are using a fido style jar. If you use a lid which screws on, you should twist it open daily to flush out the CO2 buildup.
Turmeric Golden Milk -Preventive
Ingredients:
Turmeric Paste
¼ cup ground turmeric
½ cup filtered and structured water
Pinch of sea salt
Generous pinch of black pepper
Golden Milk
2 tbsp hemp seeds
1 cup of filtered water
1 – 2 tbsp turmeric paste
1 tbsp local honey
½ tbsp ground ginger (optional)
1 stick of Madagascar cinnamon (optional)
2 – 3 star anise pods (optional)
Juice of ½ lime
1 tbsp of coconut oil or MCT oil
Instructions:
In a small bowl, add the turmeric powder, black pepper, and salt. Stir in water slowly until the mixture forms a paste (about ½ cup of water or slightly less.)
In a high-speed blender, combine the hemp seeds and water and blitz until frothy and fully combined, about 50 seconds.
Add the remaining ingredients (turmeric paste, honey or other sweetener, ginger, lime, coconut oil) and blend until fully combined, about 45 seconds. Serve or continue to blend until heated. If you like, you can also reserve the lime juice until after the milk has been warmed.
Master Tonic -Preventive
You may want to wear gloves during the preparation, especially when handling hot peppers, because it is difficult to get the tingling off your bare hands! Be careful, its smell is very strong, and it may stimulate the sinuses instantly. Don't touch your eyes immediately after preparation. Carefully
Ingredients:
700 ml of organic apple cider vinegar
¼ cup of finely chopped garlic
¼ cup of finely chopped onion
2 fresh hot peppers
¼ cup of grated ginger
2 tbsp of grated horseradish
2 tbsp of turmeric powder or 2 pieces of turmeric root
Instructions:
Combine all the ingredients in a bowl, except for the vinegar.
Transfer the mixture to a Mason jar.
Pour in some apple cider vinegar and fill it to the top. It is best if 2/3 of the jar consist of dry ingredients, and fill in the rest with vinegar.
Close well and shake.
Keep the jar in a cool and dry place for 2 weeks. Shake well several times a day.
After 14 days, squeeze well and strain the liquid through a plastic strain. For better results put a gauze over it. Squeeze well so the whole juice comes out.
Your master tonic is ready for use. You do not need to keep the tonic in your fridge. It will last for long.
Note: You can use the rest of the dry mixture when cooking.
Important disclosure:
This information is not intended to be a substitute for professional medical advice, diagnosis or treatment. Always seek the advice of your physician or other qualified health provider with any questions about your medical condition and/or current medication. Do not disregard professional medical advice or delay seeking advice or treatment because of what you read here.
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